by Safebyahare » Wed Nov 26, 2014 10:27 pm
Well,,small frozen cheap butterball turkey about 12lb.
Cherry wood blocks and chips. Some soaked in water, some not.
Used in a side by side grill smoker drum barrel grill set up.
Temp from 215 to 270 with semi heavy smoke. 5hrs cook time.
Dry rub out side, cavity had dry rub, rosemary, dried cherries, bacon.
Grill covered with bacon, were bird sits, then bird draped in bacon set on.
Bacon covered skin removed 45min before bird done to lightly brown skin.
Now I am not complaining, it came out perfect, or as intended.
The bacon protected the skin from being too black or charcoaled bark ish from my heavy smoke.
I was hoping after I saw and handled the bacon that it would infuse with the meat.
We are talking bacon.
Next year I will inject bacon drippings or fat into bird to make this happen.
Just thought with it all around and inside that it would infuse on its own.
PS I used two packages of bacon.
PSS This is not a recipe, I was just winging it. Learning, playing.
PSSS Uno's smoked salmon or tri tip is a bar to reach for.
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